Portobello Mushroom and Goat Cheese Sandwich Recipe
Daily Value: 19%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||225µg||56%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
This is one of my favorite sandwich combinations — meaty mushrooms, creamy goat cheese, tangy roasted peppers, and the freshness of spinach all combine to create a delicious bite. I made this sandwich on fresh ciabatta bread, but any hearty slice will do!
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- 2 portobello mushroom caps
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons creamy goat cheese
- 1 ciabatta roll, sliced in half
- 1 roasted red pepper, sliced
- 4-6 fresh spinach leaves
Brush the mushroom caps with olive oil and season with salt and pepper, to taste. On a grill pan on medium-high heat, grill the mushrooms until tender, about 5-7 minutes. Remove from the heat and slice thickly.
Spread the goat cheese on both sides of the roll. Layer the mushrooms and peppers evenly onto one half of the roll. Place both halves in a toaster oven and toast until golden-brown and warmed through. Remove from oven and add the spinach leaves on top of the mushrooms and peppers.
Assemble sandiwch and enjoy!
Recipe DetailsServings: 1
Special Designations: Vegetarian